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Puntarelle With Lemon and Anchovies

 
Puntarelle With Lemon and Anchovies
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photo credit: Ev Thomas

Try to find puntarelle at your local farmer's market.  If you can't find it you can use radicchio or arugula.

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Ingredients

    • 2 lb puntarelle shoots, thinly sliced lengthwise
    • 2 garlic cloves
    • 3 anchovy fillets, drained
    • 3 oz olive oil
    • 1 lemon
    • salt
    • pepper

Instructions

Let the puntarelle soak in cold water for at least a half an hour.

Place the anchovies and garlic in a heavy mortar and pound into a paste.  Add the the oil, lemon juice and a pinch of salt and pepper.

Drain the puntarelle and pat dry with paper toweling.  Place the tips in a large bowl and toss with the dressing, and serve.

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